Indian Chickpea Curry ( Easy Recipe ) | Puck

Ingredients

• 10 g butter
• 1 large yellow onion, finely chopped
• 3 tbsp red curry paste
• 3 tbsp tomato purée
• 1 cup water
• 1 can chickpeas in brine, drained and rinsed
• 1 tsp honey
• ¾ tsp coarse salt
• 200 g baby spinach leaves, rinsed
• 2 tbsp fresh mint leaves
• 200 g Puck® Halloumi Cheese
• 15 g butter
• fresh mint leaves
• 320 g basmati rice, cooked
• 1 cup greek yogurt
• ½ cups mangos chutney
• 1 lime, cut into wedges